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Peppermint Biscotti

Dipped in melted chocolate and rolled in crushed peppermint candy, this flavorful biscotti is a favorite. It's one of the many sweets I make for Christmas. —Paula Marchesi, Lenhartsville, Pennsylvania

42 ServingsPrep: 1 hour Bake: 15 min./batch + cooling

Ingredients

3/4 cup butter, softened
3/4 cup sugar
3 eggs
2 teaspoons peppermint extract
3-1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup crushed peppermint candies
FROSTING:
2 cups (12 ounces) semisweet chocolate chips
2 tablespoons shortening
1/2 cup crushed peppermint candies

Directions

In a large bowl, cream butter and sugar. Add eggs, one at a time,
beating well after each addition. Beat in extract. Combine the
flour, baking powder and salt; stir in peppermint candy. Gradually
add to creamed mixture, beating until blended (dough will be stiff).
Divide dough in half. On an ungreased baking sheet, shape each
portion into a 12-in. x 2-1/2-in. rectangle. Bake at 350° for
25-30 minutes or until golden brown. Carefully remove to wire racks;
cool for 15 minutes. Transfer to a cutting board; cut diagonally
with a sharp knife into 1/2-in. slices. Place cut side down on
ungreased baking sheets. Bake for 12-15 minutes or until firm.

2 of 2

Peppermint Biscotti (continued)

Directions (continued)

Remove to wire racks to cool.
In a microwave-safe bowl, melt chocolate chips and shortening; stir
until smooth. Drizzle over biscotti; sprinkle with candy. Place on
waxed paper until set. Store in an airtight container. Yield: about
3-1/2 dozen.

Nutrition Facts: 1 serving (1 each) equals 121 calories, 5 g fat (3 g saturated fat), 24 mg cholesterol, 63 mg sodium, 17 g carbohydrate, 1 g fiber, 2 g protein.